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| General Category : Appetizers-Snacks-Hors-d'oeuvre |
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| Food Group : Eggs, Vegetables, Poultry-Chicken, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| Other Criteria : Entertaining & Holiday |
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These Greek-style pies are irresistible – and they are easy to make, as well.
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Ingredients
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4 bone-in chicken thighs |
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2 bone-in chicken breasts |
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1/2 tsp (2 mL) (approx) salt |
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1/3 cup (75 mL) dry white wine |
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3 tbsp (45 mL) extra-virgin olive oil |
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2 leeks (white and light green parts only) or 2 onions, chopped |
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2 cloves garlic, minced |
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1/2 cup (125 mL) chopped flat-leaf parsley |
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1/3 cup (75 mL) chopped fresh dill or mint |
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1-1/2 cups (375 mL) crumbled feta cheese |
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1/2 cup (125 mL) ricotta cheese |
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2 eggs, beaten |
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1/4 tsp (1 mL) black pepper |
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1 pkg (454 g) frozen phyllo pastry, thawed |
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1/3 cup (75 mL) butter, melted |
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Preparation
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Place chicken, skin side up, in one layer in skillet. Sprinkle with salt; pour in wine and 2/3 cup/150 mL water. Bring to boil; reduce heat to medium-low and steam, covered, until chicken is no longer pink inside and juices run clear, about 20 minutes. Transfer chicken to work surface, reserving cooking liquid; let cool. Skim off fat from cooking liquid. Remove skin and bones from chicken and discard; dice meat.
In skillet, heat oil over medium heat; cook leeks, garlic and generous pinch salt until leeks are soft, about 8 minutes. Add chicken, parsley and dill; cook, stirring, for 1 minute. Transfer to bowl; let cool. Mix in feta, ricotta, eggs, pepper and 1/2 cup/125 mL of the reserved cooking liquid.
Place 1 sheet of phyllo pastry on work surface with long side facing you (cover remaining sheets with damp cloth); brush lightly with butter. Top with another sheet; brush lightly with butter. Cut sheets vertically into five equal pieces. Place about 2 tbsp/ 30 mL filling on bottom end of one piece; fold over to make triangle, continuing to fold up like a triangle.
Place on greased baking sheet; brush top lightly with butter. Repeat with remaining filling and phyllo. Bake in 375°F/190°C oven until golden, 15 to 18 minutes.
Makes about 32 pies.
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Nutritional information
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Per pie: about 125 cal, 6 g pro, 7 g total fat (3 g sat. fat), 9 g carb, 0 g fibre, 36 mg chol, 202 mg sodium. % RDI: 5% calcium, 6% iron, 5% vit A, 2% vit C, 9% folate
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Source
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Homemakers Magazine: Dec./Jan. 2007
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